Kick Up the PARTY
Yoga Journal|March - April 2020
Kick Up the PARTY
Vibrant, zesty dips and decadent tacos with mole sauce will wow guests at your next get-together.
LISA TURNER
Curry Cashew Dip

Add ½ cup cashews to a small skillet over medium-low heat and toast for 3 minutes. Add 2 tsp curry powder and toast, at least 2 minutes. Transfer nuts to a small food processor. Add 1 cup plain full-fat Greek yogurt, ½ tsp lime zest, and 1 tbsp fresh lime juice, and process until smooth. Season with sea salt. Transfer mixture to a bowl, cover, and refrigerate, 30 minutes. Garnish with chopped cashews.

Red Pepper & Feta Dip

In a small food processor, combine 1 cup plain full-fat Greek yogurt, ½ cup roasted red peppers (drained), 2 tbsp chopped fresh basil, 1 large garlic clove, and ½ tsp sambal oelek or other hot sauce; blend until smooth. Stir in ¼ cup crumbled fullfat feta cheese and season with sea salt and black pepper. Transfer mixture to a bowl, cover, and refrigerate, 30 minutes. Garnish with additional red pepper.

Spinach Herb Dip

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March - April 2020